Vacherin Mont d'Or Cheese with garlic and white wine (always get the lait cru (raw milk) version) and make sure the case is stapled. the ones sent to the states are sometimes glued and they fall apart (Artisan Cheese Making)
Reggio Emilia and Parma Italy : Like the Prosciutto, the Parmigiano-Reggiano rests in a simple, quiet room for many months. Some cheese are aged for up to five years. The cheesemaker knows the wheel is ready with a simple sound test using a small hammer.